How to evaluate the advantages and disadvantages of a cup of coffee from the aspects of aroma, acidity, flavor, mellowness, sweetness, etc.

Mellow [Body]: the taste of the tongue after drinking coffee. The change of mellowness can be divided into light to light, medium, high, fat, and even Indonesian coffee is as thick as syrup. Odor [Aroma]: the smell and aroma emitted after the coffee has been prepared. The words used to describe smell include caramel, carbon roast, chocolate, fruit, grass, malt, and so on. Bitterness [Bitter]: bitterness is a basic sense of taste, and the sensory area is distributed in the base of the tongue. The bitterness of deep baking is deliberately created, but the common cause of bitterness is too much coffee powder and too little water. Light [Bland]: coffee grown in lowlands, usually quite light and tasteless. Coffee with insufficient coffee powder and too much water will have the same light effect. Salty [Briny]: after brewing, if the coffee is overheated, it will produce a salty taste. The aroma of the earth [Earthy]: usually used to describe the spicy and earthy Indonesian coffee.